Spicy Chicken Stir-Fry with Gai Lan & Sweet Peppers
Customer Favorite

Spicy Chicken Stir-Fry

with Gai Lan & Sweet Peppers

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy stir-fry combines tender bites of chicken and vegetables with a unique sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. A simple bed of jasmine rice is perfect for catching all of the flavorful sauce.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Chicken Stir-Fry with Gai Lan & Sweet Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • ¾ lb Gai Lan
  • ½ lb Sweet Peppers
  • ¼ cup Rice Flour
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Ghee
  • ⅓ cup Savory Black Bean-Chile Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer to a bowl; add the sliced gai lan stems. In a separate bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. 

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the prepared peppers and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced gai lan leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Start the stir-fry:
4 Start the stir-fry:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat the ghee on medium-high until melted. Once the ghee is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (discarding any excess flour) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat. Serve the finished stir-fry over the cooked rice. Enjoy! 

Tips from Home Chefs

Spicy Chicken Stir-Fry

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer to a bowl; add the sliced gai lan stems. In a separate bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. 

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the prepared peppers and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced gai lan leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

4 Start the stir-fry:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat the ghee on medium-high until melted. Once the ghee is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (discarding any excess flour) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat. Serve the finished stir-fry over the cooked rice. Enjoy! 

Browse Steps
1 of 5